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Steps

1. Remove any tough stems from fresh herbs; chop leaves coarsely and place in small bowl. Mix until well blended. Place one-half of the herbs on a plate (may be paper); reserve other one-half for sauce.

2. Preheat large sauté pan on medium-high 2-3 minutes. Season chicken with salt and pepper; then dip chicken into herbs, coating both sides (wash hands).

Steps

1. Place lettuce in salad bowl. Trim fennel. Trim stalks to within one inch of bulb; cut a slice off bottom of bulb. Cut bulb in half lengthwise; discard any blemished outer stalks and tough inner core. Slice one-half of the fennel thinly; add to salad (reserve other half for another use).